The Nishide family has cultivated and milled matcha in Uji for three generations, maintaining complete oversight from garden to milling. Mine no Shiro is shaded for four weeks in the Okunoyama microregion, where fertile soils and river mist produce tencha leaves with high amino acid content and vivid green color. The Nishides finish the tea entirely in-house on traditional granite mills, ensuring freshness and precision. Mine no Shiro straddles the line between everyday and craft; it’s eminently drinkable: lighter and delicate, emphasizing clarity and umami over depth and density. The result is a clean, balanced matcha.